Defrosting meat in a hurry? Need chicken, steak, or pork on the table tonight? This test kitchen trick defrosts meat quickly, safely, and it doesn’t overcook the way your microwave does.
America’s Test Kitchen always thaw large cuts (entire roasts and chicken and turkey) in the refrigerator. They also recommend the quick-thaw method for cuts that are 1 inch thick or less.
via University of Illinois
Thawing Meat Safely 3 Ways
via University of Illinois
Before we share the American Test Kitchen method, we thought you would appreciate this infographic that has 3 safe and traditional methods.
Of course, you can use your microwave if you like but there are other options as we will share today. If you are defrosting in water, be sure that you use a leak proof bag.
Defrost Meat Fast Safely Video
via America’s Test Kitchen
America’s Test Kitchen has some excellent info when it comes to thawing small cuts of meat.
We have outlined the details below. We highly recommend you watch this video tutorial so you can learn how to defrost meat the proper way. Click Play above ^
Defrost Meat Quickly Safely Information
Simply seal the meat in zipper-lock bags and submerge the bags in very hot (140-degree) water.
This way, the meat defrosts quickly and bacterial growth remains in the “safe” range.
America’s Test Kitchen found that quick-thawed meat is indistinguishable from meat defrosted in the refrigerator (including chicken breasts, which may turn slightly opaque once thawed).
Note on thawing meat: Do NOT simply leave it out on the counter! Frozen meat left on the counter can begin to grow microorganisms in as little as 2 hours.
